Brujo Bites

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sofrito basico

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Sofrito is the foundational basis for countless dishes, and every Cuban meal begins with a good sofrito. An ancient and perennial condiment dating back to at the 1400s, recipes for it are varied and handed down within families from generation to generation. Loosely translated as ‘lightly fried,’ Spanish explorers brought this cooking technique with them to the Americas and the Caribbean, where it spread to every country in which they set foot. Savory + aromatic, sofrito consists of ingredients such as onion, sweet or hot peppers, tomatoes, garlic and herbs like oregano, bay leaves and cilantro that are fried in a good quality olive oil. Depending on the region from which it is from, the sofrito can be red or green, chunky or pureed. There are even versions that add chorizo or ham. This particular version is the red and pureed kind, typical of the Cuban style. I encourage you to experiment with different varieties for different dishes to see which will be your own, personalized go-to.

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garden fresh tomato salsa

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4 large roma tomatoes, cored/quartered
1 small red onion, peeled/chopped
½ cup fresh cilantro leaves, packed
2 tsp. fresh garlic cloves, peeled/finely minced
zest and juice of 1 lime
2 tsp. paprika
½ tsp. Tajin seasoning
½ tsp. ground cumin
½ tsp. dark chili powder
½ tsp. dried oregano
kosher salt and black pepper, to taste

Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together. Can be stored, covered, in the refrigerator for up to 3 days.

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Freshly made garden salsa with tomatoes, onion and cilantro.

garden fresh salsa

Print Recipe

Description

A garden-fresh take on salsa, this recipe is bursting with homegrown vegetables. Made with plump, juicy tomato, lime + cilantro, it will brighten any dish.

Ingredients

Scale

4 large roma tomatoes, cored/quartered

1 small red onion, peeled/chopped

½ cup fresh cilantro leaves, packed

2 tsp. fresh garlic cloves, peeled/finely minced

zest and juice of 1 lime

2 tsp. paprika

½ tsp. Tajin seasoning

½ tsp. ground cumin

½ tsp. dark chili powder

½ tsp. dried oregano

kosher salt and black pepper, to taste

Instructions

Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together.

 

Can be stored, covered, in the refrigerator for up to 3 days.

  • Category: gluten-free hoodoo, plant-based voodoo, sauces + spells + marinades + dips

Keywords: garden fresh tomato cilantro salsa

shawarma summer grillin’!

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chicken shawarma skewers + tandoori vegetables + minted yogurt raita

Growing up in sunny South Florida (and oppressively hot Miami), spring and summer were basically the same season primarily marked by two overriding factors: extreme heat and humidity. When I was a kid, we were the only ones in the family with a pool and a big stone bbq grill in the backyard. So, early every Sunday morning the entire family would show up at our house laden with towels and food. The entire day would be spent with dad and the uncles furiously grilling all kinds of chicken, burgers, chorizos and kebobs while pounding beer and arguing about sports. Mom and the aunts were in the kitchen casually making all manner of delicious sides and snacks while sipping mixed drinks. My brother, my cousins and I frolicked in the pool and tore around the house stirring up all kinds of mischief. And eating! Everyone was eating…constantly!

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